Argentina's Favourite, Now in a Bottle.
Al Frugoni Chimichurri can be used as a table condiment for your food, used on the food during cooking, or as a rub. Best on beef, pork, poultry, fish and wild game. This Argentine classic comes from one of the most respected names in open-fire cooking — Al Frugoni knows asado, and this chimichurri proves it. Whether you mix it into a sauce, sprinkle it on as a rub, or have it ready at the table for diners, it brings bright, herbaceous, garlicky flavour that's impossible not to love.
Ingredients: Parsley, garlic, crushed pepper, oregano, and other spices. LOW SODIUM. KETO.
Key features:
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Multipurpose: Use as a rub, marinade, sauce, or table condiment
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Authentic Argentine recipe: Created by Al Frugoni, asado specialist
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Low sodium and keto-friendly: Diet-conscious without compromise
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Parsley, garlic, oregano, crushed pepper: Bright, herbaceous, classic
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Pairs with everything: Beef, pork, chicken, fish, wild game
How to use as a sauce:
- Put one part mix to one part vinegar in a bowl
- Allow a few minutes for the mix to hydrate and absorb the vinegar
- Add two parts oil
- Stir and serve — done in minutes
How else to use it:
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As a dry rub: Coat steak, chicken, or pork before grilling
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In marinades: Mix with oil and vinegar for an instant flavour bath
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As a finishing seasoning: Sprinkle over grilled meats right before serving
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On vegetables: Toss with oil before roasting or grilling
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Mixed into salsa or aioli: Adds Argentine flair to your party spreads
Pro tips:
- Hydrating with vinegar before adding oil is the key to authentic chimichurri
- Make a batch of sauce the day before and let the flavours marry overnight
- Pair with a charcoal-grilled ribeye for the full Argentine asado experience
- Store in a cool, dry place to keep the herbs fresh and vibrant
